Grisons barley soup

Recipe

The most famous soup in Graubünden is known far beyond the canton's borders. Every valley has its own recipe. We have selected one of them for you.

Ingredients for 4 people

• ½ celeriac

• 2 carrots

• ½ cabbage

• 1 leek

• 1 onion

• 40 g butter

• 100 g barley, coarse or medium

• 150 g beans, white or red

• Approx. 2 litres of water

• 2 meat stock cubes

• 300 g smoked pork

• 200 g Bündnerfleisch

• 150 g bacon

• 1 tbsp salt, ground pepper

• 2 dl cream

Preparation

Peel the celery and carrots and cut into small cubes or strips. Cut the thick ribs off the cabbage and cut into thin strips, slice the leek into rings. Finely chop the onion. Heat the butter in a large pan and sauté the celery, carrots and cabbage. Add the barley, leek, beans, onion and water. Dissolve the meat stock cubes in it and simmer for 2.5 hours. Cut the meat into small cubes, add to the soup and leave to simmer for a further 30 minutes. After the cooking time, season with salt and pepper and refine with a little cream just before serving.